Method

In a frying pan add 1tbsp of the coconut oil and heat over a medium heat, then add the halloumi and curry powder. Cook until the halloumi has turned golden and crispy, then remove from the heat.

In a separate pan heat the remaining oil (you may have to add extra as the aubergine will absorb a lot.) Add the onion, aubergine and pepper and try until cooked and softened, for about 15 minutes. In the meantime prepare the couscous to the packet instructions.

Then add the halloumi, salt and pepper to the pan and mix in.

Serve on a plate with the couscous, greek yoghurt and garnish with the freshly chopped coriander.